Les Quatre Saisons 사계절

A complete meal served in a box, including rice, Korean dumplings, and a main dish of your choice. A balanced and varied set, ideal for lunch.

Korean grilled meat served with rice and several side dishes (banchan). Flavorful and convivial.

A bowl of hot rice mixed with various vegetables, meat or tofu, and served with dumplings. Mix well before eating to blend the flavors.

A quick and convenient version of bibimbap served in a bowl. Rice topped with vegetables and meat with a sauce of your choice.

A hearty sandwich with roasted chicken and raw vegetables, with a touch of originality thanks to the scrambled eggs and whole grain mustard sauce.

Crispy fried chicken pieces coated in a Korean sauce of your choice. Sweet and savory or spicy according to your preference.

The famous Korean dish of rice mixed with vegetables and meat, topped with a fried egg. Complete and flavorful.

A generous bowl consisting of rice, fresh salad, and crispy fried chicken pieces.

Korean dumplings, grilled or steamed, filled with meat or shrimp and vegetables. Served hot, often with soy sauce.

A thick and crispy Korean pancake, filled with chives and a seafood mix. To be dipped in a soy-vinegar sauce.

Miniature version of the Korean seafood pancake.

Spicy and crispy Korean pancake, made with fermented kimchi. Pungent and tangy flavor.

Miniature version of the kimchi pancake.

Korean-style fried chicken, known for its exceptional crispiness. Available plain or coated in sauce.

A small portion of crispy Korean fried chicken.

Korean-style beef tartare, seasoned with sesame oil, soy sauce, and Asian pear. Fresh and tender.

Sea whelks mixed with fresh vegetables in a spicy and tangy sauce. A fresh and spicy starter.

Squid stir-fried over high heat with vegetables in a spicy sauce. Tender and flavorful.

Stir-fried pork with kimchi served with plain blanched tofu. The spicy taste of the pork perfectly complements the sweetness of the tofu.

Sweet potato starch noodles, stir-fried with various vegetables and beef. Mild flavor and chewy texture.

Korean rice cakes simmered in a spicy and sweet red sauce. A street food classic, with a chewy texture.

Korean hot dog on a stick, battered and fried. Often topped with sugar and various sauces.

The national Korean dish: rice, namul vegetables, egg, and meat, to be mixed with chili paste before eating.

Bibimbap served in a sizzling stone bowl (Dolsot). The rice crisps at the bottom and stays hot throughout the meal.

A refined version of bibimbap where cooked meat is replaced by seasoned fresh beef tartare.

Marinated beef Bulgogi, usually grilled at the table. Tender, juicy, and slightly sweet.

Grilled pork belly (Samgyeopsal). Flavorful and rich, often eaten wrapped in a lettuce leaf with sauce.

Pork marinated in a spicy gochujang sauce then grilled. Intense and spicy flavor.

Chicken marinated in a spicy sauce and grilled. Tender and flavorful.

Doenjang-jjigae. Rich stew made from fermented soybean paste (similar to miso but more robust), with tofu and vegetables.

Sundubu-jjigae. Spicy and bubbling stew containing extra-silky tofu, often seafood or meat, and an egg.

Kimchi-jjigae. Classic stew made with aged kimchi, pork, and tofu. Deep, tangy, and spicy flavor.

Yukgaejang. Spicy beef soup with shredded vegetables, fern, and leeks. Robust and warming.

Tteok-mandou guk. Mild beef broth soup containing slices of rice cake and dumplings.